The Wonderful World of Alliums

Greens and Mushroom Gyozas

vegetable-gyozaRecipe by Rebecca Dienner for The FruitGuys

8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups)
2 tablespoons vegetable oil
4 scallions, minced
1/2 cup onion, minced
1 carrot, grated
1 cup kale or chard, finely shredded
1 tablespoon soy sauce
1 tablespoon mirin or rice vinegar
1/4 cup white wine
1 package gyoza wrappers, round or square
Small bowl of water, plus more for steaming


Asian-Style Asparagus

Adapted from

1 bunch asparagus, cut ends snapped off
1–2 tablespoons scallions, finely chopped (optional)
1 tablespoon soy sauce or tamari sauce
1 teaspoon dark sesame oil
2 drops chili oil (or a pinch cayenne powder)
1/2 teaspoon sesame seeds (toasted if preferred)



spring_onion_lgAlso called green onions, scallions are a milder member of the allium family, which includes onions and garlic. After trimming off the root tips of the white ends, both the white base and hollow green stalks can be chopped and added to a wide variety of foods, from egg dishes to stir-fries to pizza and more. The dark green ends are delicious chopped and added raw to salads and grain or rice dishes.

Pickled Rainbow Carrots and Scallions

Recipe by Non-Reactive Pan,

4–6 rainbow carrots, scrubbed, peeled, and sliced into 1/4-inch sticks
1 bunch scallions, dark greens and ends removed
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
3 cloves garlic, peeled
10 whole peppercorns


Cucumber Corn Salad

Broccoli with Sesame and Scallions

Tea Time Scallion Biscuits and Crudités